摘要
本实验以壳聚糖为原料,制备出O-羧甲基壳聚糖,并添加到酱油中,其对引起酱油变质的酵母菌群有明显的抑制效果,可以延长酱油的存放时间,且不影响酱油的品质。
The experiment used Chitosan as raw material to produce O-Carboxymethyl-Chitosan (O-CMCS).Adding O-CMCS into the Soy sauce,it showed apparent effect on restraining the growth of yeast colony.O-CMCS could prolong soy sauce's preservable time without affecting the quality of soy sauce.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第5期130-132,共3页
Food Science
关键词
O-羧甲基壳聚糖
酱油
防腐
O-Carboxymethyl-Chitosan Soy sauce Antisepsis
